Lentils Sylvia

2 pounds Red lentils (tastier than the green ones)

2 medium Red onions (also called Bermuda onions)

crushed or minced garlic (you will need two tablespoons)

2 pounds BABY carrots (sweeter than whole carrots)

Bouillon or stock (meat-based or vegetable-based)

1) Put the lentils into a pot and let them soak in water  – overnight would be ideal

2) Chop up all the vegetables and put into a bowl.  I tried something that seems to make preparation easier: put the vegetables through a juicer!  

3) Put vegetables into pot and add the tomatoes, and add water to cover all ingredients.

4) Put heat on high and stir with a wooden spoon.

5) When the water begins to boil, continue to stir – DO NOT let the ingredients sit and scorch!

6) Lower the heat so it still boils and stir for 8-10  minutes.

Let the pot sit until it cools – either all day or overnight.  

Put into storage containers  and freeze for future meals.  Keep one container to eat that day.

One more thing: the garlic and tomatoes will give this recipe a LONG shelf life in the refrigerator.
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This side dish is a variation of a soup my mother used to cook a lot while I was growing up.  It really is a healthy way to eat.

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